My grandma taught me this

Ingredients

• 4 pieces Russet Potatoes (medium, scrubbed, cut lengthwise into halves)
• 2 tablespoons Olive Oil (extra‑virgin, for coating potatoes)
• 1 teaspoon Black Pepper (freshly cracked)
• 0.5 teaspoon Sea Salt (freshly cracked, pinch)
• 4 tablespoons Unsalted Butter (cut into small knobs)
• 1 cup Sharp Cheddar Cheese (shredded)
• 0.25 cup Parmesan Cheese (optional, grated)

Instructions

1. Preheat Oven

   Set the oven to 425°F and allow it to fully preheat.

   Time: PT10M

   Temperature: 425°F

2. Prepare Potatoes

   Wash and dry the potatoes, then cut each one lengthwise into halves. Place the halves in a mixing bowl and toss with olive oil, freshly cracked black pepper, and a pinch of sea salt until evenly coated.

   Time: PT10M

3. Line Pan and Add Butter & Cheese

   Line the baking sheet with parchment paper. Arrange small knobs of butter in a line down the center of the sheet, then sprinkle the shredded sharp cheddar (and optional parmesan) over the butter.

   Time: PT5M

4. Place Potatoes on Butter

   Lay the potato halves skin‑side down (face down) directly onto the butter and cheese, ensuring each piece makes contact with the melted cheese.

   Time: PT5M

5. Bake and Flip

   Bake in the preheated oven for 30 minutes. Using tongs, carefully flip each potato half, then continue baking for an additional 10 minutes until the edges are golden and the potatoes are cooked through.

   Time: PT40M

   Temperature: 425°F

6. Rest and Serve

   Remove the pan from the oven, let the potatoes rest for 5 minutes, then serve hot.

   Time: PT5M

Nutrition Facts

Calories

410

Protein

10g

Carbohydrates

45g

Fat

18g

Fiber

4g